Calf mortality rate from birth to weaning has fallen to just 1.5% at a Dorset dairy farm since a new milk replacer made from low heat skim and buttermilk was introduced.

There is good reason why farmers are keen to improve calf rearing, to ensure heifers produce their first calf at 24 months and remain in the milking herd for as long as possible. In the Netherlands a recent survey found that most farmers use age as the main determinant for serving maiden heifers, targeting 25-26 months as age at first calving.

A new calf feeding regime introduced on a Lancashire dairy farm has eliminated incidence of pneumonia in heifer replacements.John and Graham Robson produce milk from 220 cows on a robot milking system at Roe Farm, Preston.Newborn calves receive four litres of colostrum as soon as possible after birth and are initially reared in hutches.They are on a twice-a-day feeding system and gradually transition from colostrum to Transformula on the fourth bucket feed.

As we learn more about nutrition and health, the value of natural flora, the prebiotic components and the enzymes in colostrum and milk are key to calf health and development. Low-heat fresh buttermilk is a key link between colostrum and milk as it contains many of the key health components of both and helps to protect the calf’s gut and improve digestion.

Dr Amanda Dunn of Bonanza Calf Nutrition discussing the benefits of transition milk and gradual weaning.

This article discusses how you should handle colostrum and transition milk to avoid the risk of bacteria growth and spreading infection.